Christelle Tavarez

Just a local Tourist

Recipes With Fish

Recipes With Fish
Fish and Chips

A classic from the colonial past, battered fish fillet is fried and served with crispy fries. Enjoy with sliced lemon, ketchup, chilli and tartar sauce.

Ingredients

  1. 2 fish fillet (Haddock, Cod, Halibut or Bassa)
  2. 3 potatoes
  3. 1 cup coke zero
  4. 3 cups all purpose flour
  5. 1 pinch baking powder
  6. Water
  7. Salt
  8. Pepper
  9. Oil for deep frying

Directions

  1. Wash the fish fillet and pat dry on a kitchen towel
  2. Cut the fish into half and season with salt and pepper
  3. Peel, wash and cut the potatoes into 1/2 inch
  4. Soak the cut potatoes in cold water for at least 30 minutes
  5. In a large bowl combine 2 cups of all purpose flour, salt, pepper and a pinch of baking powder
  6. Gradually add one cup of coke zero and add water as required to form a smooth batter
  7. Allow the batter to rest for at least 30 minutes
  8. Heat oil in a frying pan (oil should be heated to 350 F)
  9. Put the remaining 1 cup of all purpose flour on a plate
  10. Dip the fish in the flour and then in the batter and carefully put in the hot oil
  11. Deep fry the fish for about 3- 5 minutes on each side or until crisp and golden
  12. Remove on a paper towel and put aside
  13. Remove the potatoes from the water and pat dry on a kitchen towel
  14. Heat oil in a frying pan (oil should be heated to 325 F)
  15. Work in small batches and blanch the chips for 3 minutes (the chips should be soft but should not turn to a brown color)
  16. Remove and put aside on a paper towel
  17. Heat the oil to 375 F
  18. Again work in small batches and fry the chips for about 2- 3 minutes or until the chips are golden brown and crispy
  19. Serve the fish and chips with tartar sauce, a slice of lemon, ketchup and chili sauce

2.Tuna Rice Salad

Cooked rice is mixed with tuna flakes, onions, celery, carrot, cucumber, peas, corn, tomatoes, boiled eggs, lemon juice, vinegar and olive oil.

Ingredients

  1. 3 cups cooked rice
  2. 1 canned tuna
  3. 1 small onion, finely chopped
  4. 2 tablespoons finely chopped celery
  5. 1 carrot, finely chopped
  6. 1 cucumber, chopped into small cubes
  7. 1 cup cooked peas
  8. 1/2 cup corn grains
  9. 1/4 cup chopped coriander leaves
  10. 1 small chili (optional)
  11. 2 small tomatoes, finely chopped
  12. 4 hard boiled eggs, sliced
  13. 1/2 tablespoon white vinegar
  14. 1 tablespoon lemon juice
  15. 2 tablespoons olive oil
  16. Pepper
  17. Salt

Instructions

  1. In a small bowl prepare the dressing by mixing the vinegar, lemon juice, chopped onion, pepper and salt
  2. In another large bowl flake the tuna well and add all the other ingredients
  3. Add the dressing and season with salt and pepper if required
  4. Serve with red chili

3. Prawns in Red Sauce (Crevettes Sauce Rouge)

Ingredients

  • 30 Cooked prawns
  • 1 tsp Fresh thyme leaves removed from sprigs
  • 10 Fresh curry leaves chopped
  • Salt
  • Pepper
  • Olive oil
  • 2 Garlic cloves crushed
  • ¼ Onion finely chopped
  • ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 410 g Canned tomato puree
  • 1 tbsp Tomato paste
  • 1 pinch Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • 2 tbsp Cornflour
  • 400 g Canned artichoke hearts optional
  • 5 Hardboiled eggs sliced into quarters, optional
  • 1 Cucumber sliced, optional
  • 425 g Canned asparagus spears optional

Instructions

  • Rinse removed prawn parts under cool running water and place in a medium saucepan. Add thyme, curry leaves, salt and pepper to taste and fill with water slightly above top of prawns. Place over low-medium heat and let boil for 45 minutes covered.
  • Strain prawn broth into a jug using a fine sieve and keep liquid aside.
  • In a large saucepan, add oil, crushed garlic, onion, and coriander stem over medium heat until onions become transparent.
  • Add tomato puree, tomato paste, coriander powder, clove powder, ground cinnamon, ground cumin seeds, salt and pepper to taste and then bring to a boil.
  • Gradually stir in prawn broth and let boil for a further 10 minutes.
  • Meanwhile, in a separate cup, combine ¼ cup of the prawn broth or water with cornflour and mix well to dissolve.
  • Add dissolved cornflour to saucepan and continue to boil for a further 5 minutes to thicken, stirring repeatedly. Stir in optional artichoke hearts and then remove from heat.
  • Transfer red sauce to a serving platter/dish. Evenly place prawns over the sauce and garnish with remaining coriander. Decorate the platter with optional hardboiled eggs, cucumber, and asparagus as per the featured image.
  • Serve with sliced baguette, mayonnaise and salad.

Notes

  • Get creative with the decoration depending on the season or occasion.

4. Fish Vindaye (Vindaye Poisson)

Ingredients

  • 1 kg Tuna Steak
  • Salt
  • Pepper
  • Vegetable oil
  • 2 Garlic cloves crushed
  • 2 tbsp Black mustard seeds
  • 1 ½ tbsp Turmeric powder
  • 3 tbsp White vinegar
  • 2 Long chillies sliced
  • 3 Small onions sliced

Instructions

  • Cut tuna into approximately 2cm cubes and season with salt and pepper to taste.
  • In a large frypan, add some oil, garlic and fish. Fry over medium heat until fish is cooked through and lightly browned. Transfer fish to a separate bowl keeping any excess oils remaining in frypan.
  • Using a pestle and mortar or separate bowl, mix mustard seeds (crushing a couple of the seeds), turmeric powder and gradually mix in 2 tbsp vinegar to create a fine paste (add more vinegar if necessary).
  • In the empty frypan, add 1/3 cup oil, mixed paste and chilli on medium heat for approximately a minute, stirring well.
  • Stir in cooked fish and sliced onion, remove from heat and drizzle with remaining vinegar and a generous amount of additional oil as required.
  • Enjoy in a buttered crusted baguette or serve as a main over steamed rice alongside haricot rouge.

Notes

  • Add additional oil prior to serving if it appears dry

5. Fish Stew (Bouillon Poisson)

Ingredients

  • 1 Large fish preferably a lean white fish such as snapper, scaled & cleaned
  • Salt
  • Pepper
  • 2 tbsp Olive oil
  • ½ Onion finely chopped
  • 4 Garlic cloves chopped
  • 1 tsp Thyme leaves removed from sprigs
  • 10 Curry leaves chopped
  • ¼ bunch Coriander chop bottom half of stem to season, keep remaining for garnish
  • 1 L Vegetable liquid stock
  • 1 pinch Coriander powder
  • 1 pinch Clove powder
  • 1 pinch Ground cinnamon
  • 1 pinch Ground cumin
  • 1 pinch Paprika powder
  • 410 g Canned tomato puree
  • 1 ½ tbsp Tomato paste
  • ½ tbsp Tom yum paste

Instructions

  • Fillet fish, skin on taking care to avoid and remove any bones. Rinse fillets under cold running water and cut them into serving portions. Pat fillets dry using a paper towel, season with salt and pepper, then set aside.
  • Remove fish head and tail and rinse under cold running water, set aside separately.
  • In a large saucepan, add oil, onion, garlic, thyme, curry leaves, coriander stem, fish head/tail, vegetable liquid stock, salt and pepper to taste, coriander powder, clove powder, ground cinnamon powder, ground cumin powder, paprika powder over low-medium heat. Allow to simmer for 45 minutes covered, stirring occasionally.
  • Stir in canned tomato puree and tomato paste. Continue cooking covered for another 10 minutes, stirring occasionally.
  • Meanwhile, add some oil to a large non-stick frypan over medium heat, once hot add fish fillets skin down, and cook for 4 minutes until skin is crisp. Turn fillets over and cook for a further 2 minutes or until cooked through. Remove from heat and set aside.
  • Strain saucepan contents through a sieve into a bowl for bouillon (soup). Keep strained fish head/tail aside and allow to cool.
  • Break the fish head/tail apart by hand, adding any edible parts (meat) to the bouillon. Take care not to add any bones or scales and discard any unwanted pieces.
  • Return bouillon to saucepan, add tom yum paste, and bring to heat.
  • Gently add fillets and garnish with chopped coriander prior to serving.
  • Serve over steamed rice.

Notes

  • If sauce thickens or dries out then gradually add some hot water.

6. Crab Soup (Bouillon Crabe)

Ingredients

  • 6 Large blue crabs
  • Salt
  • Pepper
  • 3 tbsp Olive oil
  • 1 medium Onion finely chopped
  • 3 Garlic cloves crushed
  • 1 tbsp Thyme remove leaves from sprigs
  • 4 Curry leaves chopped
  • 1 tbsp Coriander stem finely chopped
  • 400 g Can diced tomato
  • 410 g Can tomato puree
  • 8 cups Water
  • 1 tbsp Tom yum paste
  • 1 ½ tbsp Chopped coriander for garnish

Instructions

  • Clean crabs under cold running water by removing skeletal plate (top shell) lifting from the back followed by the abdomen underside and then the eyes. Rinse out any visible gunk and organs. Snap crab into halves and set aside in a bowl. Season with salt and pepper to taste.

 

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